On Thu, 20 May 2021 12:08:57 -0600, US Janet >
wrote:

>On Thu, 20 May 2021 12:42:45 -0400, Sheldon Martin >
>wrote:
>
>>On Thu, 20 May 2021 10:26:34 -0400, Boron Elgar
> wrote:
>>
>>>On Thu, 20 May 2021 08:42:11 -0500, Sqwertz >
>>>wrote:
>>>
>>>>On Wed, 19 May 2021 22:30:02 -0400, jmcquown wrote:
>>>>
>>>>> Angel hair pasta added to boiling salted water. Immediately remove from
>>>>> heat, stir, cover and and let sit for only a few minutes. Angel hair
>>>>> pasta doesn't need much. Drain in a large strainer then add back to the
>>>>> pan. Toss with butter and some olive oil. At this point you may add
>>>>> any sort of herbs or spices you like. I added a few shakes of Mrs. Dash
>>>>> Garlic and Herb seasoning blend and some dried chili flakes. Then
>>>>> sprinkled with some grated Asiago cheese over the top. (Parmesan is my
>>>>> usual for a pasta dish like this but I still have some Asiago and I
>>>>> really like it.) Quite a tasty quick fix meal and enough left to take
>>>>> for lunch tomorrow.
>>>>
>>>>Try pasta carbonara. It's almost as simple but a little heartier
>>>>with egg and bacon (suitable for breakfast or lunch). Or you can add
>>>>shrimp for a dinner. I looked at a few recipes and they're all
>>>>defective according to how I've made it over the years. But if you
>>>>want to get an idea, try:
>>>>
>>>>https://www.foodnetwork.com/recipes/...recipe-1914140
>>>>
>>>>-sw
>>>
>>>Carbonara is a family favorite. It is one of those dishes that varies
>>>slightly in ingredients and proportions as well as prep from
>>>restaurant to restaurant and recipe to recipe, but I love the version
>>>I have settled on over the years.
>>>
>>>Although I never use garlic as the Food Network recommends, I like
>>>onion in it., Go figure.
>>>
>>>This is close to mine- the NYT. At times over the years, I have gone
>>>to the extra effort/cost of using guanciale, which is the traditional
>>>meat.
>>>
>>>INGREDIENTS
>>> Salt
>>>2 large eggs and 2 large yolks, room temperature
>>>1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional
>>>for serving
>>>1 ounce (about 1/3 packed cup) grated Parmesan
>>> Coarsely ground black pepper
>>>1 tablespoon olive oil
>>>3 ½ ounces of slab guanciale (see recipe), pancetta or bacon, sliced
>>>into pieces about 1/4 inch thick by 1/3 inch square
>>>12 ounces spaghetti (about 3/4 box)
>>
>>I don't see the point in not using the entire pound. And I don't care
>>much for angel hair pasta anyway so I'm not about to use a 1/4 lb of
>>that infant's pasta for anything, could sit in the cupboard for years.
>>I ofen use part of a pound of small pasta like orzo in spups. I think
>>that recipe would be much better with fettacinni, but use the entire
>>pound. I see no point in using 3 1/2 ounces of guanciale, why even
>>measure, a handful works... anyone who really cooks has the best
>>measures at the ends of their arms.
>
>A good cook would simply alter the above recipe to suit their taste.
>Use a full pound of pasta. Use a pasta that suits you. Increase all
>the other ingredients accordinglly.
>Bingo, problem solved.
>Janet US

Amen